Langues de Mouton en Papillottes

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What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

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Take two or three sheeps’ tongues, soak them in cold water for a few hours, changing the water once or twice; dip them in boiling water so that the skin comes off more easily, trim them well, and cook them sliced in two lengthways in vegetable stock (which has already cooked for a little while), the vegetables being onions, carrots, celery, turnips, bouquet with thyme and bay leaf, in fact the vegetables used for the pot au feu. Or, simpler still, cook the tongues in the soup the day you are making it. When cooked, remove them and drain well.

Chop together parsley, tarragon, chervil, a slice of streaky bacon, a few mushrooms, add salt, pepper and spices; cook these a few minutes, spread some of it on each tongue, wrap each one separately in oiled paper, and cook a little more either in a slow oven or under the grill, occasionally pouring a little oil over them if necessary.

As an accompanying vegetable, of course, any purée of peas or spinach will do, but the best is a purée made with all the vegetables with which the tongues have cooked, with the addition of a little butter and cream.